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Cinnamon Buns

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  • 1 hr 20 min
  • Prep time1 hr
  • ServingsPortions 12
recipe image Cinnamon Buns

Ingredients

Dough
  • 7g instant dried yeast
  • 120ml oat milk (or other dairy-free milk, for activating yeast)
  • 100g caster sugar (divided)
  • 80g Dairy Free Becel Plant Butter - Unsalted melted
  • 500g plain flour
  • 160ml oat milk (or other dairy-free milk)
  • 1 tsp (5g) salt
Filling
  • 100g Dairy Free Becel Plant Butter - Unsalted, softened
  • 30g dark brown sugar
  • 50g caster sugar
  • 2 tsp (10g) ground cinnamon
  • 1 tsp (5g) ground cardamom
  • Pinch of salt
Topping (Optional)
  • Oat milk, for brushing
  • Sugar pearls
  • Maple syrup, for brushing (optional)

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. In a small bowl, mix the yeast, 120ml oat milk, and 2 tablespoons (30g) of sugar. Let it sit for 5–10 minutes until it becomes foamy.
      2. Melt the Dairy Free Becel Plant Butter in a saucepan or microwave. Allow it to cool to about 40°C.
      3. In the bowl of a stand mixer fitted with a dough hook, combine the flour, remaining sugar, and salt. Add the 160ml oat milk, melted Dairy Free Becel Plant Butter, and yeast mixture. Knead on medium speed for 20–25 minutes (or 30–45 minutes by hand) until the dough is smooth and elastic
      4. Transfer the dough to a lightly oiled bowl, cover with a damp tea towel or cling film, and let it rise in a warm place for 45–60 minutes or until doubled in size (or refrigerate overnight).
      5. In a small bowl, mix the softened Dairy Free Becel Plant Butter, dark brown sugar, caster sugar, cinnamon, cardamom, and salt until smooth and spreadable.
      6. Turn the risen dough onto a floured surface and roll it into a 45 x 30cm rectangle with the long edge facing you.
      7. Spread the filling evenly over the surface.
      8. Fold the left third of the dough over the center, then fold the right third over that (like folding a letter). Roll gently to remove air bubbles, then roll the dough out again to approximately 30 x 20cm.
      9. Cut the dough into 12 even strips using a pizza cutter or sharp knife.
      10. Twist each strip into a cord and tie into a knot. Place knots on a baking sheet lined with parchment paper.
      11. Cover the buns with a damp tea towel or cling film and let them rise for 30–45 minutes.
      12. Preheat the oven to 200°C (180°C fan). Brush the buns with oat milk and sprinkle with sugar pearls. Bake for 15–20 minutes, or until golden brown.
      13. Brush the hot buns with maple syrup for added shine and sweetness.

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